Burns’ Night always see a glut of Haggis in this house, partly because you can’t seem to get Haggis in a 2 person portion! To use up our excess I made some Pakora, which is great for a starter or to make loads for a meal. This is a simple recipe, but it does use a lot of hot oil, so be careful when making these.
Haggis Pakora
Ingredients (Makes 8 Pakoras)
200g Haggis (Veggie or Original)
150g Gram Flour
Pinch of Bicarbonate of Soda
Pinch of Chilli Powder
Small handful of fresh Coriander, chopped
Salt
100ml water
1 Litre Vegetable Oil
Method
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Put all the dry ingredients in a bowl, and the water, a bit at a time until you have a smooth batter (you may not use all the water), which has the consistency of custard.
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At this point if you wanted to add extra ingredients such as grated ginger, garlic, chillies or some spices you can
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Leave the mixture to rest for about 10-15 mins
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Cook your haggis according to the packet (If you want to boil the haggis instead of microwaving it, do this in advance)
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Once the haggis is cool enough to handle, shape it into 8 small balls
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Fill a large pot with 1 litre of Oil and heat to 180C, you can always drop a bit of batter in to check if its hot enough. WARNING: Be careful, do not leave the pot unattended, keep small children and animals out of the way. Make sure the oil doesn’t bubble up. You can use a deep fat fryer as well
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Dip the haggis balls into the batter and then carefully drop them into the hot oil.
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They should only take a few minutes to brown all over. Only do a few at a time.
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Remove with a slotted spoon and place on kitchen paper to drain
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Once they are all cooked you are ready to serve!
I just served these with a little side of mango chutney. You could also make a dip out of a pot of natural yogurt mixed with a teaspoon or two of mango chutney, for a lighter, less sweet dip.
